📖 Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour your 9x13 inch baking pan. (I always use parchment paper too—it makes cleanup a breeze!)
2. Peel and grate the parsnips and carrots. Get ready for a little arm workout. It's worth it, trust me!
3. In a large bowl, cream together the butter and sugars until light and fluffy. This is where a stand mixer comes in handy, but if you're doing it by hand, get ready for some serious mixing.
4. Beat in the eggs one at a time, then stir in the vanilla extract. Mix until smooth. So far, so good!
5. In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, and nutmeg. Don't skip this step—it ensures the leavening agents are evenly distributed.
6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Don't overmix, or the cake will be tough. That wouldn't be delightful.
7. Stir in the grated parsnips, carrots, and walnuts. Everything's coming together now!
8. Pour the batter into the prepared baking pan and spread it evenly. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
9. Let the cake cool completely in the pan before frosting. This is the hardest part—waiting. But resist the urge to cut into it now, you'll thank me later!
10. Once the cake is cool, frost it with your favorite cream cheese frosting. I've got a great recipe for that in my other blog posts, so keep your eyes peeled (haha, pun intended).